Crock Pot Mashed Potatoes are the perfect make ahead mashed potato recipe! You get rich and creamy mashed potatoes that are perfect to feed a crowd. This slow cooker recipe is a definite keeper!
I don’t know why I haven’t made Crock Pot Mashed Potatoes before. It’s SUCH a no brainer! I am all about a make ahead dish, especially one that is perfect for entertaining or feeding a crowd, so I’m not sure what took me so long to try the OBVIOUS… Mashed Potatoes in a dang slow cooker. Annoyingly easy.
Actually these might be the easiest mashed potatoes ever! I will fill you in on a secret…I actually hate making mashed potatoes. It ranks up there along with my hatred of making pudding and pancakes. It makes no sense, but I’m me, so just nod and smile. It’s what my husband does.
Why Would You Cook Potatoes in a Crock Pot?
Slow Cooker Mashed Potatoes are perfect to make ahead on days when you are entertaining, having a family gathering, or even on a weekday, when you plan on throwing steaks on the grill or are making an easy chicken recipe. The potatoes will be cooking, and that solves your side dish dilemma!
Taking all or part of your meal planning out of the list of things you have to do on busy days is a great way to make dinner less stressful. Not only can these mashed potato be started early in the day, like any “fix-it-and-forget-it” dish should be, but once you mash the potatoes, you can leave them in the Crock Pot for up to 2 hours on warm, so they will be ready whenever you serve them!
And I have some tips and tricks for you to make sure that not only is this an easy mashed potato recipe, it also makes the best mashed potatoes ever. That’s a pretty bold statement, are you ready?
How to Make Mashed Potatoes in a Crock Pot
This is an easy mashed potato recipe that I know you are going to love. Once I started making potatoes in the slow cooker I haven’t looked back! I do have a few tips that will ensure success when making these crock pot mashed potatoes…
- Make sure all your potatoes are cut into the same sized cubes. Obviously the smaller the potato chunks, the quicker they will cook. Also, if you prefer a more rustic-style mashed potato, you can leave the skins on!
- You might wonder what type of potatoes to use when making mashed potatoes. The answer is, you can use whatever you like! I love using yellow or russet potatoes for mashed potatoes because they have a fluffier and lighter texture. A more waxy red or white potato with a higher starch content, which will give you a creamy texture but can get pasty if you over mix them!
- You can cook your potatoes in the slow cooker on low for 6-8 hours, or on high for 3-4 hours, so you have some wiggle room on when you can start them. The potatoes should be fork tender when you mash them. If they are not quite done, you will get lumpy potatoes!
- When you first mash these potatoes, they will be a little thinner and creamier than you would expect, but as they cool they thicken up!
What Can I Add Into Mashed Potatoes?
Once you make your base potatoes, you can get creative! Here are a few easy ideas to add flavor to your mashed potatoes:
- Loaded Mashed Potatoes: Add 1 1/2 cups cheddar cheese, 1 cup chopped bacon, sour cream instead of cream cheese, and garnish with chives!
- Garlic Parmesan Mashed Potatoes: Add in an extra 2 teaspoons garlic, and 1 1/2 cups Parmesan Cheese
- Mexican Mashed Potatoes: Add in 2 tablespoons taco seasoning, 1 can green chilis, 1 cup drained canned corn, and sub out cream cheese with sour cream! Garnish with cojita cheese and cilantro!
Like I said, these will thicken (or stiffen) up a bit as they cool. They are extremely hot when they come straight out of the slow cooker, but allow them to sit with the lid off (or tilted) for 20 or so minutes before you’re ready to serve!
And an extra dab of butter on top never hurt anyone, plus they look so pretty plated with melty butter and parsley sprinkled on top!
Enjoy these extra creamy, flavor packed Crock Pot Mashed Potatoes!Print
Easy Mashed Potatoes in a Slow Cooker is a huge time saver and is great for entertaining and on holidays!
- 5 pounds potatoes (russet, yellow, or red), peeled and cut into 1- inch cubes
- 1 1/2 cups chicken broth
- 1 tablespoon minced garlic
- 3 chicken bouillon cubes or 3 teaspoons Better Than Bouillon
- 2/3 cup half and half
- 3/4 cup butter, cubed at room temperature
- 8 ounces cream cheese, room temperature
- Fresh cracked black pepper to taste
- Place the potatoes in your 6-8 quart slow cooker. Add in the chicken broth, garlic, and chicken bouillon. Cover and cook on high for 3-4 hours, or on low for 6-8 hours, stirring once halfway through cooking.
- When potatoes are done, add in the half and half, butter, and cream cheese. Mash using a potato masher or hand mixer until desired consistency is reached. You can add more half and half if you prefer creamier potatoes. Season with black pepper as desired.
- Serve immediately, or keep warm in slow cooker until ready to serve, up to 2 hours.
Optional: Add in 1 1/2 cups grated cheddar cheese for cheesy mashed potatoes, which I did when I made these for the pictures! I also used Yukon Gold Potatoes in the images shown, as they are our favorite!
garnish with fresh parsley.
Store airtight in refrigerator for up to 3 days.
Keywords: slow cooker, crock pot, mashed potatoes, potatoes, creamy mashed potatoes